High-Pressure Processing of Reduced Salt Pangasius Catfish (<i>Pangasianodon hypophthalmus</i>) Minced Muscle: The Effects on Selected Quality Properties of Its Gels

High-Pressure Processing of Reduced Salt Pangasius Catfish (<i>Pangasianodon hypophthalmus</i>) Minced Muscle: The Effects on Selected Quality Properties of Its Gels

This study investigated the effects of high-pressure processing (HPP) on selected physicochemical properties of pangasius gels at reduced salt concentrations. Minced pangasius muscle was treated at different HPP conditions (300–500 MPa/10 °C/10 min) with 1% or 2% added salt, then cooking (90 °C/30 m...

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Bibliographic Details
Main Authors: Binh Q. Truong, Roman Buckow, Kha N. H. Nguyen, Linh T. Nguyen, Tuan N. A. Huynh, Van Chuyen Hoang
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Applied Sciences
Subjects:
high-pressure processing
pangasius minced muscle
reduced salt
Fourier-transform infrared spectroscopy
gelation
Online Access:https://www.mdpi.com/2076-3417/15/9/4727
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Summary:This study investigated the effects of high-pressure processing (HPP) on selected physicochemical properties of pangasius gels at reduced salt concentrations. Minced pangasius muscle was treated at different HPP conditions (300–500 MPa/10 °C/10 min) with 1% or 2% added salt, then cooking (90 °C/30 min) and compared to heat-induced gels (HIGs) with 2% added salt and cooking (90 °C/30 min). The results showed that HPP significantly improved the texture, whiteness, and water-holding capacity of gels added salt 2% as compared to HIGs. At a reduced salt concentration of 1%, the gel texture, whiteness, and water-holding capacity of pangasius gels are similar to HIGs. SDS-PAGE showed a reduction in myosin band intensity of both SDS-soluble and sarcoplasmic proteins with pressure treatment. Sarcoplasmic actin protein was undetectable in all treatments. Fourier transform infrared spectroscopy (FTIR) analysis revealed higher α-helix content in HPP-treated samples, while SEM images confirmed the formation of a denser, more uniform gel network, particularly at 2% salt. These findings suggested that HPP improved the quality of gel with 2% salt added, while producing gels with similar quality compared to HIGs at reduced salt concentration.
ISSN:2076-3417

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